☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

No Knead Black Pepper Parmesan Potato Focaccia

A delightful bread topped with thin slices of potato seasoned with black pepper, parmesan, and flaky salt.
Leave a Review

Share this

Print Recipe
Total Time60 Mins
Prep Time20 Mins
Cook Time41 Mins
ServingsServes 18
Potato Type: Yellow
Cuisine: AmericanItalian
Prep Method: BakedBoiled

Dish

AppetizerSide DishSnack

Prep Time

20 Mins

Cook Time

41 Mins

Serving

Serves 18

Description

A delightful bread topped with thin slices of potato seasoned with black pepper, parmesan, and flaky salt.

Ingredients

  • 5 cups (1200ml) Water (heated to 90 F (32 C))
  • 1 pkg. (21g) Dry Active Yeast
  • 4 tablespoons (60g) Granulated Sugar
  • ½ cup (100g) Mashed Potatoes (no butter, no seasoning)
  • 10 cups (1250g) Bread Flour
  • 2 each (5.3 ounce) (300g) Yellow Potatoes, sliced
  • 4 cups (960ml) Water
  • 1 teaspoon (6g) Kosher Salt
+

Toppings

  • ½ cup (120ml) Extra Virgin Olive Oil
  • ¼ cup (23g) Parmesan Cheese, grated
  • 1 tablespoon (6g) Ground Black Pepper
  • 2 tablespoons (3g) Fresh Thyme Leaves (Optional)
  • As Needed Flakey Salt (Optional)

Preparation

  1. Preheat the oven to 375 F (190 C). 
  1. Mix the water together in a large container with the yeast, sugar, and mashed potatoes. Allow the mixture to sit for about 5 minutes until the yeast begins to activate, the mixture will start to look bubbly. 
  1. Mix the flour into the yeast mixture and using a rubber spatula bring the dough together just until the flour is absorbed. 
  1. Cover the mixture with a lid and allow it to sit at room temperature for 30 minutes. Once the time has elapsed, you’ll want to do the first in a series of stretch and folds. To do this wet one of your hands with room-temperature water, this will prevent the dough from sticking to you. Gently reach under the dough on one side and pull the dough on top of itself, rotate the container a ¼ turn, and repeat. Do this all the way around until all four sides have been stretched on top of the dough. Cover the dough and allow the dough to rest for 45 minutes before repeating the stretch and folds. You will want to do this 3 times, for a total of 2 hours and 15 minutes. After the last stretch and fold divide the dough into two pieces and transfer the dough to two baking pans (a casserole dish with 2-inch sides works well for this) drizzled with about half of the olive oil. Cover the dough with an inverted pan or gently with plastic wrap and allow the dough to rise for another 60 minutes.  
  1. While the dough rises, cook the potatoes by placing the sliced yellow potatoes into a small pot and cover them with the water and add in some salt. Place the pot over medium-high heat and cook for 10-12 minutes or until tender but not falling apart. Drain the potatoes and allow them to cool slightly. 
  1. Drizzle the top of the dough with the remaining olive oil, and season the tops with parmesan, and black pepper.  Using the tips of your fingers dimple the dough across the top. Lay the cooked slices of potatoes across the top and season again with the parmesan and black pepper. 
  1. Place the focaccia into the preheated oven and bake for 40-45 minutes or until golden. 
  1. Remove the bread from the oven and immediately transfer the focaccia out of the pan onto a wire rack to cool. There will be some olive oil in the pans so carefully drizzle any remaining oil onto the tops of the bread. Sprinkle the tops with the thyme leaves and flakey salt if you so desire. Slice and enjoy. 

Variations

This recipe has 4 hours of rise time that will not required active cooking or preparation.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

360

Fat

7g

Sodium

150mg

Vitamin C

2.99mg

Carbohydrates

63g

Fiber

3g

Protein

10g

Potassium

70mg

Sugar

3g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Appetizer Recipes You'll Enjoy

Baked Spiralized French Fries with Creamy Sriracha Dip Cheesy Mashed Potato Puffs Broccoli Cheddar Potato Puffs